Prosciutto and Smoked Gouda Panini

Prosciutto and Smoked Gouda Panini Recipe
Shelly Strazis
You'll need to cook the panini in batches; keep cooked panini warm in a 250° oven. The sandwiches make hearty lunch fare on their own, or serve them with a tossed green salad or Chicken, Chickpea, and Zucchini Stew.

Yield:

10 servings (serving size: 1 panino)

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 33 %
Fat 9.7 g
Satfat 5 g
Monofat 3 g
Polyfat 1.2 g
Protein 14.5 g
Carbohydrate 28.9 g
Fiber 1.5 g
Cholesterol 36 mg
Iron 1.9 mg
Sodium 772 mg
Calcium 204 mg

Ingredients

20 (1-ounce) slices Italian bread
Cooking spray
6 ounces smoked Gouda cheese, thinly sliced
6 ounces thinly sliced prosciutto

Preparation

Coat 1 side of each bread slice with cooking spray. Place 10 bread slices, coated sides down, on a work surface. Divide cheese and prosciutto evenly among 10 bread slices. Top with remaining bread slices, coated sides up.

Heat a large nonstick skillet over medium heat. Cook panini 5 minutes on each side or until lightly browned and cheese melts, pressing with a spatula to flatten.

Note:

Lia Huber,

September 2006
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